Chicken Masala Curry - cooking recipe

Ingredients

2 cups onions, thinly sliced
4 tablespoons vegetable oil
2 teaspoons garlic, minced
2 teaspoons ginger, fresh, minced
2 tablespoons coriander, ground
2 teaspoons cumin, ground
1/2 teaspoon cayenne
1/2 teaspoon black pepper, ground
1/2 teaspoon turmeric
1 1/2 teaspoons salt
2 cups tomatoes, fresh, chopped & drained OR
1 (14 ounce) can tomatoes, chopped & drained
2 lbs chicken, boneless, sliced to large bite-size
1/2 cup water or 1/2 cup coconut milk

Preparation

In a wok, dutch oven or deep saute pan, fry onions in oil over medium high heat until the edges are nicely browned.
Add garlic & ginger & continue stirring 2 minutes.
Add ground spices (including salt) & fry another 2 minutes.
Add tomatoes & fry over medium heat for 5 minutes.
Add chicken & water (or coconut milk) & stir.
Bring mixture to a simmer & reduce heat to low.
Cover & simmer 20 minutes, then check.
If sauce is too thin, remove cover & simmer 10 minutes more.
If sauce is desired thickness, continue to simmer covered for 10 minutes.